Quark is a type of fresh dairy product. It is made by warming soured milk until the desired degree of coagulation (denaturation) of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage blanc. It is distinct from ricotta because ricotta (Italian: "recooked") is made from scalded whey. It is similar to the Indian Chakka. Quark usually has no salt added.
In Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat in dry mass) and Sahnequark (creamy quark, 40% fat in dry mass) with added cream. While Magerquark is often used for baking and as health food, e.g. as a breakfast spread, Sahnequark also forms the basis of a large number of quark desserts. Much like yoghurts in some parts of the world, these foods mostly come with fruit flavouring (Früchtequark, fruit quark), and are often also simply referred to as quark. Because mainstream popularity of quark desserts is limited to mainly the German-speaking and eastern European countries, confusion might arise when talking about quark with people unfamiliar with cuisine from this area.

This is an excerpt from the article Rahka from the Wikipedia free encyclopedia. A list of authors is available at Wikipedia.

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